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Ingredients
- 4 cups torn romaine lettuce
- 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
- 2 cups sliced fresh mushrooms
- 1 small red onion, sliced, separated into rings
- 2 tomatoes, chopped
- 1 pkg. (10 oz.) frozen peas, thawed
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped fresh basil
- 4 slices cooked OSCAR MAYER Bacon, crumbled
Details
Preparation
Step 1
make it
LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl.
MIX mayo, sour cream and basil; spread over salad to seal. Refrigerate 5 hours.
TOP with remaining cheese and bacon just before serving.
kraft kitchens tipsSIZE-WISEEnjoy a serving of this colorful salad with a serving of your favorite grilled meat at your next summer get-together.SUBSTITUTESubstitute fresh spinach for the romaine. VARIATION Prepare using KRAFT 2% Milk Shredded Cheddar Cheese, KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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